Reviewed: Mar. 1, 2008

Ordinarily I would not give 5 stars to a dish I had to tweak, but I couldn't give this anything but. Before putting the chicken in the pan, I browned it in a skillet with butter, minced garlic, basil and rosemary. Then, for the sauce, I used 1/2 c. sour cream and 1/2 c. milk, and substituted chicken broth for wine, poured most of it over the chicken, and then mixed the stuffing with the rest of it and put that over the whole thing. It was absolutely AMAZING!!!

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Reviewer:

jamym42

Reviewed: Feb. 27, 2008

Very easy and tasty. Only problem I really see is the saltiness. I'm guessing it was my choice in stuffing that ultimately tipped it over (I used Stove Top Savory Herb or something like that), so either I have to try a different stuffing, or just reduce the actual salt added.

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Reviewer:

Rich

Cooking Level: Beginning

Home Town: Hoffman Estates, Illinois, USA

Living In: Aurora, Illinois, USA

Reviewed: Feb. 26, 2008

This was wonderful! After doing a test run, and loving it, I invited guests for dinner, and they all asked for the recipe.

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Reviewer:

sminckler

Cooking Level: Intermediate

Living In: Marquette, Michigan, USA

Reviewed: Feb. 25, 2008

This wasn't an awful recipe but it does need some tweaking, I think. I agree that you need to bake the chicken for more than 30 minutes. I tried this recipe twice. The first time I wasn't too thrilled with the taste and texture. The second time I pan seared my chicken breasts first and that helped with the cook time. Also, baked as is, the breasts almost blanche. I think the pan searing helps this. I used low sodium stuffing mix (the recipe really doesn't need the 1 tsp of salt with the salt in the ham, cream of chicken soup and the stuffing mix the recipe calls for.) I, also, tried using a Roasted Garlic Cream of Mushroom soup and it was really good. The concept of this recipe is great. It just needs a little adjustment on the execution.

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Reviewer:

TXBuxaroni

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Fremont, Wisconsin, USA

Reviewed: Feb. 25, 2008

Such an easy recipe and turned out so good.

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Reviewer:

Alexandra W

Cooking Level: Intermediate

Reviewed: Feb. 24, 2008

My family loved this dish and it was very easy to make. The bread stuffing mix added great texture and flavor. This is definitely one of our new family favorites.

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Reviewer:

Jamie Smrstick

Cooking Level: Intermediate

Home Town: Two Harbors, Minnesota, USA

Living In: Rosemount, Minnesota, USA

Reviewed: Feb. 24, 2008

Easy to prepare..I found it needed cooking for 1 hour. Quite a strong sharp flavour. We did enjoy this and it is a keeper.

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Reviewer:

stikychikn

Cooking Level: Intermediate

Home Town: Canning Vale, Western Australia, Australia

Reviewed: Feb. 22, 2008

This is completely delicious! I followed the recipe exactly except for cutting the amount of pepper in half. Other than that - perfect!

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Reviewer:

Chef Jen

Reviewed: Feb. 21, 2008

followed recipe to the "T" w/the exception of using a little white wine vinegar in place of white wine. it was delicious. easy to make and wonderful flavor.

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Reviewer:

mindi9206

Reviewed: Feb. 21, 2008

My family and I really enjoyed this recipe. The stuffing and sauce is a bit overpowering, so I will keep that in mind for my side dishes next time I make it or change the stuffing mix to bread crumbs. I did have to cook my chicken a bit longer as it wasn't cooked thouroughly. Also very good if you substitute the swiss with mozzarella.

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